Indian style veg burger | vegetable burger recipe | veg burger | vegetarian burger | with 53 amazing images. Indian style veg burger resplendent with a deep-fried vegetable cutlet, topped with coleslaw, tomato ketchup and crispy vegetables like lettuce, tomato and cucumber, not to forget that slice of cheese, which makes it all the more sumptuous. The Indian style veg burger is a vegetarian burger made specially for the Indian vegetarian eater, keeping in mind what ingredients is locally available across India. A burger is like a sandwich but, it consists of a patty and some veggies. Most burgers are smeared with a spread to make them juicy and flavourful. Depending upon the mixture of the patty, you can make various cutlets and serve them with french fries, potato wedges, and coleslaw. Though burgers are easily available everywhere, i prefer preparing them at home. The patty, coleslaw everything from the scratch, which makes it hygienic and feasible. The burger buns used are bought from local bakery, rest is made at home. I usually make Indian style veg burger for dinner or evening snack! The vegetable patties used in this Indian style vegetarian burger are deep fried, yet you can shallow fry or cook them on tava. We have assembled the burger by toasting the burger buns after cutting them into half. Further, spread mayonnaise ketchup spread on the lower half of the bun and placed a lettuce leaf on top. Followed by vegetable cutlet, cheese slice, home made coleslaw, cucumber, tomato. onions and salt. Cover with upper half of the bun and secure with toothpick. Serve Indian style veg burger immediately. You can also pack this for your kiddo's school tiffin box! Serve vegetable burger with french fries, potato wedges or with any milkshake or cold drink of your choice. In case you are planning to have Vegetable Burger for dinner, accompany it with a bowl of hot Cream Of Tomato Soup or Macaroni Soup for a hearty meal Enjoy Indian style veg burger | vegetable burger recipe | veg burger | vegetarian burger | with detailed step by step recipe photos.

Spicy cutlets made with broken wheat and vegetables are stuffed between nourishing, fibre-rich whole wheat buns, to make a low-fat treat packed with nutrients like protein, calcium, iron and vitamin A. The cutlets in this Whole Wheat Vegetable Burger are cooked on a non-stick tava with minimal oil, and mayonnaise is replaced with low-cal Thousand Island dressing, to give you the same pleasurable experience in a guilt-free package. Serve with Low Fat Fries and a Low Cal Beverage .

Here is a tasty pulao with the soothing flavour of coconut milk and the aesthetic touch of spices like cinnamon and cloves. The mild flavour of this Coconut Milk Pulao makes it ideal to serve with spicy vegetable curries like Spicy Kofta Curry , Aloo Lajawab , Matki Aur Palak ki Curry or Double Beans Curry . However, if you wish to spike up the flavour of this pulao a bit more, you can sauté 1-2 chopped green chillies along with the onions. You will find this Coconut Milk Pulao very easy and convenient to make, as it neither requires too much time nor too many ingredients.

An all-time favourite from Punjab, the Mixed Vegetables Patiala Style is made of veggies perked up with spices and pungent pastes. Note that the veggies and pastes are all sautéed in ghee, which gives a unique flavour and aroma to this dish. Milk gives a rich flavour and creamy texture to the gravy, while a pinch of sugar, cardamom and cinnamon powders give a pleasant sweetness to this mixed vegetable preparation. Enjoy it hot with rotis or parathas .

bean sprouts and veggie wrap recipe | veg wrap with bean sprouts | Indian protein rich recipe | sprouts veggie wrap | with step by step images. bean sprouts and veggie wrap is a dish which can be served as an Indian snack as well as a healthy one dish meal Learn how to make sprouts veggie wrap. A filling and wholesome snack that is ideal for an expectant mother to satiate small hunger pangs. With abundant nutrients, such as protein from bean sprouts; as well as antioxidants like vitamin A and Vitamin C from broccoli, carrot, capsicum and lettuce, the protein rich recipe will also help meet the growing nutrient requirements at this stage. To make bean sprouts and veggie wrap, make the stuffing first. Heat the oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for a minute. Add the capsicum, carrot and bean sprouts and sauté on a medium flame for another 1 to 2 minutes. Add the broccoli, chilli sauce, salt and pepper, mix well and cook on a medium flame for 1 minute, while stirring continuously. Then make the healthy mayonnaise. Remove the crust from all the bread slices. Combine all the ingredients including the bread slices and blend in a mixer till smooth and refrigerate it. Finally assemble the wrap. Reheat the chapatti, spread little mayonnaise, place some lettuce leaves and a portion of stuffing, roll, seal and serve. All these ingredients in veg wrap with bean sprouts are also fibre-rich, which makes the dish easy to digest and more satiating as well. We have made the snack all the more healthier by avoiding store-bought mayonnaise, and using a quick and healthy homemade version instead. You will enjoy this snack, which is sure to chase away your hunger! Sprouts veggie wrap is also a wise choice for diabetics and heart patients. The fiber is sure to benefit them by helping to manage blood sugar and cholesterol levels. Tips for bean sprouts and veggie wrap. 1. If bean sprouts are not easily available, replace them with boiled moong sprouts. 2. If you are making hung curd at home, ensure that you tie and hang the curd for at least an hour to get a perfect thick curd. Watery curd might render the mayonnaise to be thin and difficult to spread. 3. White pepper powder also can be replaced with black pepper powder. Enjoy bean sprouts and veggie wrap recipe | veg wrap with bean sprouts | Indian protein rich recipe | sprouts veggie wrap | with step by step photos and video below.

methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with 15 amazing pictures Pitla is a Maharashtrian bhaji made with gram flour (besan) and is made on day to day basis in Maharashtrian households. We have added little twist to pithla by adding chopped fenugreek leaves (methi) and made a very delicious recipe that is "Methi Pitla".The addition of fenugreek leaves gives an exciting twist to the otherwise traditional Maharashtrian pitla. Methi Pitla is quick and super easy to make. I remember as a kid, when we would run out of vegetables or when mom would be in a hurry she would make this super quick Maharashtrian sabzi "methi pitla". When you cook the methi pitla with a little more water it is called methi zunka. The procedure to make Maharashtrian methi che pithla is very simple. The base of the recipe is besan, so firstly besan is mixed with required water and whisked properly making sure no lumps are left. Further, oil is heated in a non-stick pan and onions and garlic paste are added. Onions give a mouthfeel to the pithla. Once the onions are cooked methi leaves are added with chillies and asafoetida. Generally methi pitla is made spicy but you can adjust the green chillies according to your preference. Lastly, besan water mixture, turmeric and red chilli powder are added. And mixed well. It is cooked together for 3-4 minutes while continuously stirring it, if you leave it unattended there are high chances of your Maharashtrian methi che pithla getting burnt or it will stick to the bottom of the pan. So, to avoid that make sure you stir and whisk it continuously. Spicy methi pitla with chawal bhakri is the comfort food for most Maharashtrian families and a popular dish in most roadside eateries in Mumbai called the “Zunka Bhakar centres”. When I was studying in Bombay, I remember eating at the Zunka Bhakar centres on many nights when we went to the town side. Serve Methi Pithla with jowar bhakri and accompany it with onions and red chill thecha. Enjoy methi pitla recipe | Maharashtrian methi che pitla | methi zunka | with step by step procedure and video below.

pulse appe recipe | mixed dal appe | dal vegetable rice appe | with 35 images. pulse appe recipe is made of chana dal, toovar dal, green moong dal, rice and vegetables. Learn how to make dal vegetable rice appe. When served fresh, this pulse appe will remind you of scrumptious dal vadas – but the advantage is that this is easier to prepare! mixed dal appe is a wholesome batter of four dals and rice is fermented for 12 hours. The next day it is reinforced with flavourful ingredients like spinach, onions, and so on, and cooked in an appe mould to make a tasty snack that goes wonderfully well with sambar and chutney. You can have dal vegetable rice appe as a satiating evening snack with coffee or tea, or serve it as a starter at parties, but ensure that you serve it immediately on preparation as it becomes rubbery and loses its flavour after some time. Tips for mixed dal appe. 1. Cover with a lid and keep aside to ferment in a warm place for 8 hours in summer and 12 hours in winter. Don't let it ferment overnight as the appe will get a slight sour taste. Enjoy pulse appe recipe | mixed dal appe | dal vegetable rice appe | with step by step photos.

spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | with 29 amazing images. spinach green peas rice is an Indian one-dish meal and is super easy and quick the make! It is not only a treat to eyes but also to taste buds! The vibrant green color makes palak matar pulao eye appealing and attractive. Quick, easy and tasty – who will not like green peas spinach pulao. Perhaps it is the magic of the aromatic green masala so full of coriander that transforms the palak matar pulao into such a delicious dish, or the simple rustic flavour of spinach that pleases the palate. You can also use leftover rice if you have, I usually prepare this tasty spinach green peas rice when I have leftover rice which makes it efficient too. Also, the ingredients used in making this palak matar pulao are basic and can be found in every well maintained Indian household pantry. Use this spinach green peas rice as a tiffin treat or have it for dinner with a bowl of curds or any raita of your choice. Learn how to make spinach green peas rice recipe | palak matar pulao | green peas spinach pulao | quick palak peas pulao | with detailed step by step recipe photos and video below.

An aromatic, healthy and exotic soup - the perfect start to a meal.

jeera rice | quick jeera rice | jeera pulao | cumin rice | with amazing 20 images. jeera rice and jeera pulao is a simple preparation of rice that has been flavoured with jeera or cumin seeds, which is quick and easy to make. This versatile jeera rice preparation can be eaten as an accompaniment with almost any Dals / Kadhis or Subzis / Curries. jeera rice with plain curd and pickle or just topped with some ghee is my personal favourite. quick jeera rice is also one of the highest selling dish in Indian restaurants. It has made its place in the menus of a roadside dhaba to a 5-star hotel. Using cumin seeds in this jeera pulao adds a lovely earthy flavour and fragrance to the rice. Coriander imparts taste and a delightful green colour turning plain simple jeera pulao into a preparation to be relished. If possible, serve this jeera rice immediately to enjoy a burst of flavours along with the crackling crispness of cumin seeds. I prefer having it along with dal tadka, it makes a perfect meal. Also, you can serve it along North Indian gravy dishes like palak paneer or kadai paneer. Notes and tips on jeera rice. 1. Squeeze out the excess water from the onions with your hands. If the onions have too much moisture, the onions will not be crispy on frying. 2. For the jeera rice recipe, clean and wash the rice thoroughly. It is best to wash the rice atleast 3 times to remove the starch from the grains which will prevent them from sticking to each other on cooking. The use of aged basmati rice works best to get perfect jeera rice. 3. Add 2½ cups of hot water. The rice to water ratio depends upon the quality of the long grained rice you have used. Make sure to only use basmati rice and do not overcook it as the jeera rice will end up being mushy and sticky. You can also use left-over rice to make jeera rice. Learn to make jeera rice | quick jeera rice | jeera pulao | cumin rice | with detailed step by step photos below.

Noses do not have to turn up at the mention of spinach! here is a way of making even spinach-haters benefit from the goodness of this high nutrient vegetable! reduce the chillies in the gravy if cooking for kids.

Quick and easy though this Kadhai Khumbh Subzi is, it offers 100% satisfaction, with its peppy flavour and delightful texture. A quick-fix tomato pulp, aromatic spice powders, pastes and onions are an exciting team, which turns the mushrooms into a memorable treat. The addition of fresh cream and dried fenugreek leaves are special touches that enhance the flavour and mouth-feel remarkably. You are sure to thoroughly enjoy this flavourful subzi, served hot and fresh off the Microwave oven.

cheesy mushrooms recipe | mushroom stuffed with cheese | Indian stuffed cheesy mushrooms | mushroom starter recipe | with 17 amazing images. cheesy mushrooms recipe | mushroom stuffed with cheese | Indian stuffed cheesy mushrooms | mushroom starter recipe is a great way to enjoy the wonderful flavour and cheese and mushrooms together. Learn how to make mushroom stuffed with cheese. To make cheesy mushrooms, make the cheese stuffing. Divide the stuffing into 25 equal portions and keep aside. Remove the stems of the mushrooms and discard them so as to form a cavity in the mushroom caps. Stuff each mushroom cap with a portion of the stuffing. Arrange the stuffed mushrooms on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes. Serve immediately. Crunchy onions and gooey cheese make a wonderful filling for large and succulent mushrooms. Bread crumbs add volume and impart a mind-blowing texture to the filling, while mustard powder adds an exciting punch to mushroom stuffed with cheese. The mushrooms, when baked with this amazing filling, transform into a fantastic mushroom starter recipe, which is sure to earn you a lot of compliments. For all mushroom lovers this is not only quite easy to make, but absolutely tasty and sumptuous too! Serve the Indian stuffed cheesy mushrooms hot off the oven, while the cheese is still molten, because that is what makes this starter most appealing. Try other mushroom based recipes like mushroom curry and mushroom chilli. Tips for cheesy mushrooms. 1. You can also use other crunchy vegetables like capsicum to the stuffing. 2. Prefer to add soft butter to the stuffing so it mixes well with the other ingredients and helps in binding. 3. Be careful while adding salt as we have used cheese. 4. If you do not want to waste the stems then you can chop them finely and quickly sauté them and add to the mixture. Enjoy cheesy mushrooms recipe | mushroom stuffed with cheese | Indian stuffed cheesy mushrooms | mushroom starter recipe | with step by step photos.

makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab | with 26 amazing images. makai galouti kebab are a vegetarian delight, offering a unique twist on the traditional galouti kebab. Learn how to make makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab | sweetcorn galouti kebab is a delightful vegetarian twist on the traditional Galouti kebab, using sweet corn (makai) as the main ingredient. Originating from Lucknow, these kebabs are known for their melt-in-the-mouth texture and rich flavors. The specialty of a galouti kebab is its ability to completely melt in your mouth and this makai galouti kebab does just that. These corn galouti kebabs are tender on the inside and have a delightful crunch on the outside. Their light, aromatic flavor paired with the natural sweetness of corn creates a unique and delicious experience, perfect for vegetarians and food lovers alike. makai galouti kebabs can be enjoyed on their own or served with green chutney. We have a variety of recipes using Sweet Corn like soups, starters, snacks and main course. Pro tips for making makai galouti kebab: 1. Use fresh, sweet corn kernels for the best flavor and texture. 2. Coat each kebab well with slurry and breadcrumbs. 3. Deep fry a few kebabs at a time, to prevent them from becoming oily. Enjoy makai galouti kebab recipe | sweetcorn galouti kebab | corn galouti kebab | with detailed step by step photos.